Andiamo Lodge Gazpacho

1 English cucumber
2 ½ pounds ripe tomatoes, chopped
2 red and yellow bell peppers, chopped and seeded
½ small red onion
3 cloves garlic
¼ cup chopped cilantro, plus more for garnish
3 tablespoons red wine vinegar
½ cup extra-virgin olive oil
1 ¼ teaspoon sea salt
¼ teaspoon black pepper

Toppings: Small tomatoes, crumbled bacon, garlic bread croutons